Half of the Rochat-Louise-Sauerwein block of West Seventh Street in St. Paul is vacant, and the largest remaining business will shut down soon, March 23 ,2017. (Pioneer Press: Scott Takushi)

Parlour Bar, the North Loop underground speakeasy with the ridiculously delicious burger, is headed east, to the spot just a few blocks from the Xcel Energy Center where Glensman Irish Pub had been slated to open.

Jester Concepts, owners of Parlour, are calling their eastern outpost, at 267 W. Seventh St., Parlour St. Paul. The location, which will open sometime later this fall, will feature three distinct spaces — a diner with counter seating and banquette tables, a central lounge space with cozy tables and plush booths, and a cocktail bar with additional banquette seating.

Parlour St. Paul will feature the killer craft cocktails from bar director Jesse Held that the original location is known for, while also adding the boozy milkshake he originally created for Town Talk Diner.

Chef Mike “YC” DeCamp of Monello (and formerly of La Belle Vie) will create the menu, which will include that famous burger but also updated diner dishes like scrambled eggs with king crab, avocado and curry; a chili dog with brisket chili, cheese and onion; and braised chicken with ricotta dumplings.

“Jester Concepts is excited to become part of St. Paul’s burgeoning food scene,” co-owner Brent Frederick said in a news release. “We’re looking forward to bringing our guests the best of Parlour Minneapolis, and with the introduction of cocktails and dishes unique to Parlour St. Paul, we think we’ll make a great addition to the historical establishments and close-knit culinary community of West Seventh Street.”

Jess Fleming has been with the Pioneer Press since 1999, and has been covering the Eat beat since 2012. She is an adventurous eater, cook and gardener, but will only grow something she can eat. She is a graduate of the journalism school at the University of Minnesota and a native of Eastern Wisconsin, where she grew up eating good brats, good cheese and fresh vegetables from her dad’s garden.

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